This was a huge hit at my Thanksgiving table! My family just ate it up, I think it might become a regular dish there! Thanks Katie (who else were you expecting) for making this when I came to your house for dinner so that I could enjoy it and EAT it!
Savory Glazed Carrots
Ingredients: 3 lbs carrots, peeled and sliced on the diagonal 2 large shallots, large dice 2 Tbsp unsalted butter 3/4 tsp salt 1 1/2 c. chicken stock 1 c. water 1/2 c. full bodied white wine 1/4 c. honey 1 1/2 Tbsp all purpose flour 3 Tbsp pure grade B maple syrup (not regular syrup, it's too sweet) 2 Tbsp fresh chopped chives
Directions: -In medium bowl, add stock, water, honey, wine, and honey and whisk to combine thoroughly; set aside. -In large saucepan over medium heat, add carrots, shallots, top with butter and salt. -Pour stock mixture over carrots, cover and boil until carrots are tender, about 20 minutes. -Strain carrots over bowl to reserve liquid. -Place carrots in warmed bowl and cover with foil to keep warm. -Place liquid back into saucepan and boil on medium-high until reduced and beginning to thicken, about 5 minutes. -Whisk in flour and maple and let boil, stirring constantly until thickened, about 2 minutes. -Pour glaze over carrots and toss in with chives. -Serve immediately.
I'm southern, I live in the north (you'll never convince me MD is not the north) and I'm slightly sarcastic, sorry it just happens, like poop happens, my sarcasm happens too~
I LOVE my husband, my daughter, and my dogs, and I’m a Christian, though not always the best example. I try to do it all, but know i can't alone. I brighten my journey with a few bows, sparkles, monograms, and heels. This is how I brought my southern roots to the north!